Hungarian Chicken Paprikash Recipe

Hungarian Chicken Paprikash served on a plate.

4.58 from 14 votes

I crave Chicken Paprikash—tender chicken in a creamy, paprika-spiced sauce served over egg noodles. It’s simple, hearty, and loved by everyone.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Dish

Cuisine: European

Diet: Gluten Free

Servings:

Calories: 638kcal

Author: Linda

Equipment

Cast-Iron Dutch Oven with Lid

Ingredients

3 pounds bone-in skin-on chicken legs and thighs (about 4 chicken quarters)
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 medium yellow onions thinly sliced
2 small tomatoes diced
2 tablespoons Hungarian paprika
1/8 teaspoon cayenne pepper
3/4 teaspoon dried thyme
2 cloves garlic peeled and minced
1 cup low sodium chicken broth
1/2 cup dry white wine
1/2 cup sour cream

Instructions

Pat the chicken pieces dry and season liberally with salt and pepper. Heat the butter and vegetable oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Working in batches, add chicken pieces to the pan in a single layer, skin side down. Brown for 4 minutes, then turn and cook for another 3 minutes. Remove the browned chicken from the pan and set aside. Repeat with the remaining chicken.
Add the sliced onion to the pan and cook for 10 minutes, until softened and browned. Add the tomatoes, paprika, cayenne, thyme, and garlic. Cook for 30 seconds.
Add the broth and wine to the pot and bring the mixture to a boil. Turn the heat down to low and return the chicken to the pan. Spoon the sauce over the top of the chicken and cover the pot with a lid. Simmer for 1 hour.
Remove the chicken from the pot and let the sauce cool, uncovered, for 5 minutes. Stir in the sour cream. Taste and add salt and pepper as needed. Return the chicken to the pot and serve.

Notes

Store leftover Chicken Paprikash in an airtight container and refrigerate for up to 3 days. To freeze, store in a freezer-safe container for up to 3 months.

To reheat, thaw overnight in the refrigerator if frozen, then warm on the stovetop over low heat, adding a splash of water to loosen the sauce if needed. Stir occasionally until heated through. You can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.

Nutrition